Roasted Cauliflower & Spiced Freekeh Salad with Preserved Lemon
Ingredients
- 1 cauliflower
- 200 g freekeh
- 1 preserved lemon
- 2 tsp ras el hanout
- 4 tbsp olive oil
- 25 g flat-leaf parsley
- 50 g toasted pine nuts
- 1 tbsp pomegranate molasses
Nutrition (per serving)
- Calories
- 451 kcal
- Protein
- 11.6 g
- Carbohydrate
- 41.2 g
- of which sugars
- 7.6 g
- Fat
- 24.1 g
- of which saturates
- 2.9 g
- Fibre
- 11.5 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 210°C. Break the cauliflower into florets, toss with 3 tbsp olive oil and ras el hanout. Spread on a baking tray and roast for 25–30 minutes until deeply golden.
- 2
Cook the freekeh in boiling salted water according to packet instructions (about 20 minutes). Drain well.
- 3
Finely chop the preserved lemon rind, discarding the flesh. Mix with the remaining olive oil and pomegranate molasses to make the dressing.
- 4
Combine the warm freekeh with the roasted cauliflower and chopped parsley. Toss through the dressing.
- 5
Transfer to a serving dish, scatter over toasted pine nuts and serve warm.
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